Stabilized Whipped Cream Frosting

1 teaspoon plain gelatin
4 tablespoons water
1 3/4 cups plus 1/4 cup chilled whipping cream
2-4 tablespoons fine sugar
1 teaspoon vanilla or vanilla bean paste

Place cold water in a small, microwaveable bowl.  Sprinkle gelatin over the water and let sit for about 5 minutes, until it is thickened.  Place the gelatin in the microwave for about 5-10 seconds, or until it dissolves and is clear.  Set aside to cool at room temperature, but do not let it get cold enough to set.  When gelatin is at room temperature, combine with 1/4 cup of whipping cream; mix well.

Add the remaining 1 3/4 cups chilled whipping cream, sugar, and vanilla, in the bowl of a stand mixer.  Beat on medium speed until frothy.  Pour in the reserved cream and gelatin mixture while still beating.  Increase speed and whip until cream is a medium stiff peak; be careful not to whip your cream into butter.